What’s the fuss about Mont Blanc? Meet Mango Blanc
If you’ve been around the coffee scene lately, you might have noticed a drink called Mont Blanc popping up on cafe menus.
The drink started gaining attention in Australia, where coffee culture is always finding new ways to turn a simple cup into something a little more interesting.
So what’s the fuss? Think cold coffee, creamy foam, a little sweetness and a fresh, citrusy finish. It’s rich enough to feel indulgent, but served cold — which makes it particularly tempting when you're trying to survive a Dubai summer.
Our Take: Mango Blanc
When mango season arrived, we couldn't resist giving Mont Blanc a little Ca Phin treatment.
Enter Mango Blanc.
Instead of keeping things simple, we bring in one of our favourite seasonal ingredients: mango.
Our version starts with cold brew, topped with a creamy mango foam made from mango syrup, milk and whipping cream. A little lemon zest on top brings some freshness to balance the sweetness.
The result is creamy, fruity and refreshing — somewhere between your morning coffee and a summer dessert.
And yes, it tastes even better when it's 40°C outside.
Make Mango Blanc at Home
Want to try your own version?
- 100–150ml cold brew
- Ice
- 10–15ml mango syrup
- 10–15ml whipping cream
- 10–15ml milk
- A little lemon zest
- Fill a glass with ice and pour in 100–150ml cold brew, depending on how strong you like your coffee.
- Mix the mango syrup, whipping cream and milk in a 1:1:1 ratio.
- Whisk or froth until slightly thick and creamy.
- Spoon the mango foam over the cold brew.
- Finish with a little lemon zest.
That's it. No fancy equipment, no pastry chef required.
For the coffee, use a bold Vietnamese coffee that can stand up to the creamy mango foam. You can get Ca Phin Vietnamese coffee bags and brew your own coffee at home before chilling it for your Mango Blanc.
Or, come try our seasonal version at Ca Phin while the mangoes are good.